Fennel-Flavored Carrots and Corn Over Rice

Preparation info
  • Makes:

    4 to 6

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Sometimes we eat only this for dinner, other times along with a side dish of Porcini-Flavored Lentils or with Glazed Veal Chops.


  • 1 onion
  • ¼ bulb fresh fennel
  • 1 bell pepper, green or red
  • 2


  1. Finely chop the onion and fennel. Core, seed, and finely chop the bell pepper.
  2. Heat the oil in a medium-size saucepan over medium heat. Add the onion, fennel, and pepper and sauté for a minute. Cover the pan and cook over low heat until the vegetables are tender, about 5 minutes, or however long it takes to prepare the carrots.
  3. Peel and thinly slice t